Perry's Steakhouse of Florida
Last inspected: Apr 3, 2026
37
Score
Inspectors have visited Perry's Steakhouse of Florida 12 times, with records going back to 2022. The newest entry in the record is dated Apr 3, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Performance has remained roughly level over recent inspections, averaging near 10 violations each time.
The pattern that stands out is “handwash sink not accessible for employee use”, which has been cited five times.
By comparison, the average Coral Gables facility scores 68, putting Perry's Steakhouse of Florida on the weaker side. There are enough flags in the record to merit a second thought.
12
Inspections
1
Critical latest
3
Major latest
11
Minor latest
Inspection History
Apr 3, 2026
Routine - Food
1 critical violation. 3 major violations. 11 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at kitchen are reach in freezer, raw beef steaks stored over sheet dough, operator removed. Observed in walk in cooler raw pooled eggs stored over cooked potatoes. Operator removed. **Corrected On-Site**
08A-05-6
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed for oyster tags at walk in cooler missing tag. Tag was placed with shucked oysters at cook line. **Repeat Violation**
01C-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink at front line waiter station blocked by cooling tray. Operator removed. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed none available at smoker area hand sink. **Repeat Violation**
31B-02-4
Basic - Ceiling tile missing. Observed missing above prep sink at butcher prep area of kitchen.
36-36-4
Basic - Floor area(s) covered with standing water. Observed along cook line from counter top steamer.
36-22-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handles in contact with Baking powder and cocoa powder at bakery station. Operator removed. **Corrected On-Site**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave at center of cook line soiled. Operator began cleaning. Observed oven at bread service station soiled. **Corrective Action Taken**
22-08-4
Basic - No container installed for catching grease from hood drip tray. Observed at center cook line hood system.
14-73-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed missing at bakery area hand sink.
31B-04-4
Basic - Old labels stuck to food containers after cleaning. Observed on clean containers stored at smoker area drying racks. **Repeat Violation**
16-46-4
Basic - Stored food not covered. Observed at cook line salad station container of cooked bacon stored on top shelf uncovered. Operator placed cover. **Corrected On-Site**
08B-12-5
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at bar counter.
25-27-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen area.
36-02-5
Basic - Wiping cloth sanitizing solution stored on the floor. Observed on floor at cook line. Operator removed and stored onto lower shelf. **Corrected On-Site** **Repeat Violation**
21-38-4
37
Nov 7, 2025
Routine - Food
1 critical violation. 4 major violations. 8 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed Garlic in oil 86F not time marked. As per chef for less than 2 hours. Chef added time stamp. **Corrected On-Site** **Repeat Violation**
03F-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed expired for Jose Gabriel Llera 10/16/2025.
53A-03-7
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink at entrance if cook line blocked by fan and trash can. Chef removed. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sinks through out used to store equipment and used as dump sinks with food remnants inside sinks. **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at dish washing hand sink. **Repeat Violation**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed in containers of dry seasoning and cut lettuce. Chef removed. **Repeat Violation**
14-01-5
Basic - Clams/mussels/oysters removed from original container for long-term storage. Observed no tag present with oysters stored at cook line.
01C-06-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed for cutting boards at cook line.
14-09-4
Basic - Employee beverage container in ice machine/ice bin. Observed at salad area, employee ice stored in ice used to cover seafood items. Chef discarded all. **Corrected On-Site**
12B-14-4
Basic - Floor soiled/has accumulation of debris.
36-73-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed in drawer of mashed potatoes. Chef removed. **Corrected On-Site**
10-06-5
Basic - Old labels stuck to food containers after cleaning. Observed container of marshmallows labeled with ribeye label. Chef removed. **Corrected On-Site** **Repeat Violation**
16-46-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed at cook line, buckets stored on floor. Chef removed. **Corrected On-Site**
21-38-4
39
Apr 18, 2025
Complaint Full
No violations found.
100
Apr 11, 2025
Complaint Full
4 critical violations. 4 major violations. 6 minor violations.
View 14 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm). Operator prime and restarted machine, dish machine still not sanitizing. Advised operator to stop use of dish machine and set up three compartment sink to sanitize all dishes. **Warning**
22-41-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed no time mark for whipped butter at servers station. As per chef was placed 2 hours ago. Chef began to print time stamp label. **Corrective Action Taken** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep line across from cook line Alfredo sauce (51F - Cold Holding); cheese sauce (53F - Cold Holding); as per chef for about 2 hours. Chef added water to ice to form ice bath to properly cool items. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee change gloves without washing hands and engage in food preparation. Coached employee on proper handwashing and glove procedures. **Warning**
12A-07-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed a few tags not date marked with last date of service. **Warning**
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by tray of smoked steaks. Employee removed. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink at cook line used as a dump sink with food remnants inside sink. **Repeat Violation** **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink at cook line operator provided paper towels. **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed in containers of bread crumbs and flour at cook line prep table. Chef removed. **Corrected On-Site** **Repeat Violation** **Warning**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cellphone stored on shelf where clean dishes are stored at cook line. Employee removed phone. **Corrected On-Site** **Warning**
40-06-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in a container of spices at cook line. **Warning**
10-01-5
Basic - Old labels stuck to food containers after cleaning. Observed a steamed beets label on a container of sesame seeds. **Warning**
16-46-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed reduced oxygen packages of frozen bacon not labeled with date and time of preparation. **Warning**
03G-53-1
Basic - Working containers of food removed from original container not identified by common name. Observed a container of sesame seeds at prep line not labeled. **Warning**
02D-01-5
27
Feb 21, 2025
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
Lighting Adequate; Required Shields in Place
FL-36
35
Jun 5, 2024
Complaint Full
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in steam box at cook line mash potatoes (125F - Hot Holding). As per chef for about 1.5 hours. Chef increased heat to bring to temperature. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler escargot (51F - Cold Holding); spinach dip (45F - Cold Holding). As per chef was prepped and stored over 12 hours ago. Chef removed items to discard. **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler escargot (51F - Cold Holding); spinach dip (45F - Cold Holding). As per chef was prepped and stored over 12 hours ago.
01B-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed in a container of spring mix. Chef removed bowl. **Corrected On-Site**
14-01-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in a container of cheese at cook line prep table **Repeat Violation**
10-01-5
58
Jun 3, 2024
Complaint Full
5 major violations. 3 minor violations.
View 8 violations
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at cook line hand wash sink. Employee fixed dispenser during inspection. **Corrected On-Site**
31B-05-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed at smoker area handwashing sink used to store hose.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed at bar area, handwashing sink used as dump sink.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at rear handwashing sink across from dish washing area.
31B-02-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed at hand wash sink at cook line. Employee provided soap. **Corrected On-Site**
31B-06-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed at reach in freezer across from dish washing area.
23-24-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee Redbull and soda bottle stored in reach in cooler.
40-06-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in a container of shredded cheese at cook line scoop handle not above food.
10-01-5
52
May 2, 2024
Routine - Food
No violations found.
100
Feb 13, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored above chicken stock located in the standing reach in freezer. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed for all employees. **Warning**
53B-01-5
67
Oct 6, 2022
Complaint Full
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
45
Sep 2, 2022
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed coffee cups inside the coffee area hand sink. The operator removed the cups. **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
41-17-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
24-05-4
78
Jul 29, 2022
Complaint Full
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed a water host inside the hand sink in the smoker room. The operator removed the host. **Corrected On-Site**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Observed small cup with no handle using to scoop garlic oil. **Corrected On-Site**
14-01-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on the floor. The operator removed the bucket. **Corrected On-Site**
21-44-1
78
Frequently Asked Questions
When was Perry's Steakhouse of Florida last inspected?
The most recent health inspection at Perry's Steakhouse of Florida on file is from Apr 3, 2026. The public record contains 12 inspections in total.
What is the most common violation at Perry's Steakhouse of Florida?
Across the inspection record, “handwash sink not accessible for employee use” has been cited five times, more than any other issue at Perry's Steakhouse of Florida.
How does Perry's Steakhouse of Florida compare to other restaurants in Coral Gables?
Perry's Steakhouse of Florida most recently scored 37 out of 100, which is lower than the Coral Gables average of 68.
Has Perry's Steakhouse of Florida's inspection record improved over time?
Results have been roughly steady. Inspections at Perry's Steakhouse of Florida have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Perry's Steakhouse of Florida means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Perry's Steakhouse of Florida inspected?
Based on the inspection history on file, Perry's Steakhouse of Florida is inspected around three times per year on average.
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